Filo Lamb Sausage Rolls with Homemade Gravy
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Sausage Rolls are a classic go-to for millions of households across Europe and Australia. They are a little less common in the USA, but they shouldn’t be! Crispy golden-brown pastry filled with wonderful meat filling and baked to golden-brown crunchy perfection. They’re an awesome bite to eat! For something a little bit unique, why not try these wonderful Filo Lamb Sausage Rolls. The filling is decadent and rich, and the Filo Pastry is light, crunchy, and delicious!

The key to any great Sausage Roll comes down to two components. The Pastry, and the filling. Typically, a Puff Pastry is used however for this recipe we’re using Filo Pastry. Filo is a great choice as it has an extremely light, delicate texture, yet packs so much wonderful flavor

The lightness of the Filo contrasts very well with the Lamb filling, which is quite rich and powerful. The Lamb is cooked until it’s melt-in-the-mouth tender and tastes unbelievable. These Lamb Sausage Rolls pack so much flavor and we guarantee they’ll disappear as soon as they’re served!

Slowly Braise the Lamb Shoulder for the most tender, flavorful meat filling imaginable

To get the Lamb beautifully tender requires it to be slowly braised in the oven over a low heat for 3 hours. We braise the Lamb in a beautiful braising liquid of Beef Broth and Vegetables, which infuses so much flavor into the meat. After 3 hours the Lamb will simply pull apart with a fork

We recommend Lamb Shoulder for our Filo Lamb Sausage Rolls. It is the cut of Lamb that is best suited to a slow braise. Other cuts will work fine; however, Lamb Shoulder is the most flavorful, and most commonly used cuts of Lamb for a slow braise

Another great benefit of slow cooking Lamb in the Oven is that your house will be filled with the most wonderful aromas. This dish will test your patience as the temptation to dive in and start eating the dish before it’s ready will be great!

Filo Lamb Sausage Rolls braised lamb
The filling of these amazing Sausage Rolls is delicious, slowly braised Lamb Shoulder

We highly encourage you to make your own Beef Broth for this dish, it will add so much more flavor

Sure, you could buy some Beef Broth from the grocery store if you want. It will save time. However, the dish is just not going to taste the same. Homemade Beef Broth tastes a million times better than what you can buy at the store, and it is so much healthier for you

The store-bought Beef Broth is packed full of sodium (Salt) to keep it shelf stable. This makes the broth extremely unhealthy for you. Even the low sodium stuff is packed full of Salt. Adding that much salt to Lamb will ruin the flavor of the dish. Using your own homemade Broth allows you to control the Salt content, and produces a much better tasting dish

Lucky for you we’ve got an amazing recipe to create your very own homemade Beef Broth. It does require a bit of patience, however, is well worth it in the long run. If you’ve got an Instant Pot, we’ve got another Beef Broth recipe here which cuts down on the time needed dramatically to make a wonderfully flavored broth

Filo Lamb Sausage Rolls with Ketchup
Preparing the Pastry correctly will ensure your Filo Lamb Sausage Rolls have the best texture and flavor

Preparing the Filo Pastry correctly is a key step to getting the right texture for your Filo Lamb Sausage Rolls

Filo Pastry is a delicate pastry to deal with. It is incredibly thin, so to create a thick enough crust for the Sausage Rolls we need to prepare it correctly. The technique involves rolling the pastry over itself a few times, essentially to ‘reinforce’ it by making it thicker

The technique begins by simply folding the Pastry over itself, to form a square, as typically Filo Pastry comes in a rectangle shape. The second technique is to fold one third of the pastry inward. Repeat this step with the opposite third to roll the pastry over itself. This will form a long rectangle that has 4 layers, more than enough reinforcement to hold the Sausage Rolls together and make a lovely, flaky crust

With each roll, you should also add a coating of melted Butter. The Filo Pastry can dry out, so adding Butter to each layer will prevent it drying out and create those beautiful layers of flakiness you expect when biting into Filo Pastry. It is a similar technique to how Puff Pastry is prepared. No need to be shy with the application of Butter. As an added benefit, the butter adds so much more flavor to the Sausage Rolls as well!

Every Ingredient gets maximized in this wonderful recipe, there is no wastage

What we love about this recipe is how every ingredient is utilized to its maximum potential. Sometimes cooking requires you to use ingredients simply to flavor a dish (such as a stock or broth), and those are typically discarded. This is not the case at all for our Filo Lamb Sausage Rolls, everything is used and there is no wastage!

Celery, Leek, and Onions are used as a braising liquid to get as much flavor into the broth and Lamb as possible. However, instead of throwing away the vegetables and liquid once the Lamb is done, we keep them! The Vegetables are blitzed and turned into a wonderful paste that is added to the Lamb. The vegetables add a wonderful flavor and texture to the Lamb filling

Gravy made from Beef and Lamb Stock
Use the braising liquid from this recipe to make the most delicious Gravy. Perfect for dipping those Sausage Rolls into!

The liquid is reserved and used to make a beautiful Gravy, by simply mixing it together with a roux. You only need about 1 cup of the liquid to make enough gravy for the Sausage Rolls. However, you can always make more gravy and use it for other dishes. Just make sure you eat the gravy within a day or so of making it

Recipe Details

Servings
Prep time

20 minutes

Cooking time

3 hours, 30 minutes (plus refrigerating the cooked Lamb overnight)

Total time

4 hours

Filo Lamb Sausage Rolls Recipe

Ingredients

  • 500g Lamb Shoulder
  • 4 cups Beef Broth (see recipe)
  • 4 Sprigs of Thyme
  • 2 Sprigs of Rosemary
  • 1 Leek, roughly chopped
  • 2 Celery Stalks, roughly chopped
  • 1 Red Onion, roughly chopped
  • ¼ Red Wine
  • Filo Pastry
  • 6 tbsp. Unsalted Butter
  • 2 tbsp. Vegetable Oil
  • Salt

Ingredients for the Gravy

  • 1 cup of Braising Liquid
  • 1 tbsp. Unsalted Butter
  • 1 tbsp. All Purpose Flour
  • 1 tsp. Fish Sauce
  • 1 tsp. Soy Sauce

Instructions

  1. Generously season the Lamb with Salt and then place in a large Pot or Dutch Oven that has been heated over medium / high temperature with 1 tbsp. Vegetable Oil. Brown the Lamb on each side (about 2 minutes each), then set aside
  2. Add 1 tbsp. of Vegetable Oil to the same pot and once hot, add the Leek, Celery, and Red Onion and sauté for 5 minutes until tender. Add the wine to deglaze pan. Reduce by ½ then add the Lamb back into the Pot along with Thyme, Rosemary, and Beef Stock
  3. Cover and then place the pot in the Oven pre-heated to 285F / 140C for 3 hours to braise. Flip the Lamb halfway through to ensure an even cook throughout
  4. Once cooked, remove the Lamb and place in a large bowl. Shred the Lamb into small strands using two forks. Strain the liquid from the pot and retain the vegetables, and 1 cup of the liquid
  5. Place the vegetables in the blender and blitz on low for 2 minutes to form a paste. Combine 1 ½ cups of the blitzed vegetables with the Lamb and mix well to combine then refrigerate overnight

Lamb and Vegetable Puree
The filling of your Sausage Rolls will look a little bit like this, beautiful shredded Lamb combined with the Vegetable Puree

Making the Filo Lamb Sausage Rolls

  1. Take a sheet of Filo pastry and brush the whole sheet with melted Butter. Fold it in half to form a square and brush with more Butter. Then, fold one third of the pastry inward, then repeat with the opposite third to form a rectangle strip of pastry
  2. Place 60g of the mixture at the end of the strip of pastry, then roll the pastry over the Lamb. Continue rolling until you get to the end of the strip. Add a little more Butter at the end and then seal. Repeat with remaining filling
  3. Place the Sausage Rolls on a Sheet Pan lined with baking paper and bake for 15 – 18 minutes in the oven pre-heated to 350F until the pastry is lightly golden-brown

Making the Gravy

  1. While the Sausage rolls are baking, make the gravy by melting the Flour and Butter into a saucepan over medium heat. Cook for 4 minutes whisking constantly, then add the Braising Liquid. Whisk well to combine, then add Fish Sauce and Soy Sauce
  2. Reduce for 5 minutes while stirring constantly until the gravy has thickened. Serve immediately along with the Sausage Rolls

We hope you’ve enjoyed these wonderful Filo Lamb Sausage Rolls. It’s a unique twist on the classic Sausage Roll and is packed full of so much flavor. If you enjoyed this recipe we’ve got plenty more delicious dishes ready for you to try. Here are a few of our favorites:

Happy Cooking!

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